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This quick tortellini pasta salad is a simple and no fuss recipe that you can throw together in 15 minutes or less. Perfect as a fast side, main dish, or quick lunch, this cold cheese tortellini salad is packed with roasted and fresh veggies, salami, and flavorful Italian dressing.
Meet your new favorite go-to meal or side dish!
Made in a flash with quick-cooking cheese tortellini and infinitely customizable, this cold tortellini pasta salad is the perfect back-pocket recipe.
Store-bought pesto and Italian dressing are great for this tortellini pasta salad! If you’d like to DIY it, I have a recipe for an easy homemade Italian dressing in the notes section of the printable recipe card below.
And our quick pesto recipe is my favorite go-to. Even better, it’s made without expensive pine nuts!
Expert Tips
- This recipe serves ~3-4 if you’re using this as a main dish, or ~6-8 if you want it as a side.
- For best results, cut the veggies into somewhat similar sizes. It makes it so much easier to eat.
- A serrated bread or cheese knife makes the cleanest cuts for slicing the small, delicate tomatoes in half.
15-Minute Tortellini Pasta Salad Recipe
Equipment
- Strainer
Ingredients
- 20 oz cheese tortellini
- 3/4 cup Italian salad dressing
- 2 tbsp pesto
- 1 cup roasted asparagus, cut into 1-inch pieces {see notes}
- 1/2 cup bell pepper, diced
- 1/4 cup sliced olives
- 1 cup grape tomatoes, sliced in half
- 1/2 cup pepperoni or salami, cut into 1/2-inch pieces
- 1/4 cup grated Parmesan
Instructions
- Cook tortellini in salted boiling water according to the instructions on the package (usually 3-7 minutes depending on the brand).20 oz cheese tortellini
- Drain tortellini and rinse with cold water.
- In a large mixing bowl, add pesto and salad dressing and whisk until combined.3/4 cup Italian salad dressing, 2 tbsp pesto
- Add all the other ingredients to the bowl, including the cooked/cooled tortellini, and stir gently to combine.1 cup roasted asparagus, cut into 1-inch pieces, 1/2 cup bell pepper, diced, 1/4 cup sliced olives, 1 cup grape tomatoes, sliced in half, 1/2 cup pepperoni or salami, cut into 1/2-inch pieces, 1/4 cup grated Parmesan, 20 oz cheese tortellini
- Allow salad to sit in the fridge for 1+ hours before serving.
Notes
- I roasted my asparagus in the air fryer at 390˚F for 7 minutes. You can also grill it, roast it in the oven, or sub in your favorite seasonal vegetables.
- This recipe serves ~3-4 if you’re using this as a main dish, or ~6-8 if you want it as a side.
- A serrated bread or cheese knife makes the cleanest cuts for slicing the small tomatoes in half.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this today and keep it overnight in the refrigerator?
Yes, absolutely! Under “Storage Instructions” it has: Storing Leftovers: Allow the tortellini and any roasted veggies to fully cool before storing it in an air-tight container in the fridge for 2-3 days.